I’ve said it before and I’ll say it again … recipes are meant to be shared. They’re in constant evolution and when they’re truly great, they last for generations. I borrowed this one from Real Simple and I’ve been making it in masses for months. I normally add, omit, or substitute … but hey, if ain’t broke, why bother fixing it?

*I did leave out the feta cheese & reduced the amount of potatoes (reflected below)

What you’ll need:

• 4 tablespoons olive oil
• 4 cloves garlic, chopped
• 1 teaspoon curry powder
• 4 cups chicken stock
• 1 bay leaf
• 2 cups lentils
• 6 small red potatoes, quarted
• 1/2 pound turkey kielbasa, sliced
• Juice of half a lemon
• 1 small bunch of arugula roughly chopped
• kosher salt and black pepper

What you’ll do:

1. Heat 2 tablespoons of the oil in a large, heavy saucepan over medium heat. Add the garlic and curry powder and cook, stirring, until the garlic is fragrant.
2. Add the broth, bay leaf, and lentils and bring to a boil. Lower heat, cover, and simmer for 15 minutes.
3. Add the potatoes, cover, and cook until the potatoes and lentils are tender but not mushy, about 10 to 15 minutes.
4. Meanwhile, place the kielbasa in a large nonstick skillet over medium-high heat. Brown on both sides. Set aside and keep warm.
5. When the stew is cooked, stir in the remaining 2 tablespoons oil, lemon juice, arugula, and ¼ teaspoon each salt and pepper.
6. Divide the stew among bowls and top each with the kielbasa.
7. Enjoy!